Fluffy Peppermint White Cupcakes

Fluffy Peppermint White Cupcakes

Earth Balance Buttery Sticks adds a delightful touch of richness to these exquisite cupcakes that are flavored with a light touch of peppermint in the cake and frosting. I garnished them with a light sprinkling of an all natural peppermint flavored  sugar and matching colored candy beads for a splash of holiday fun. These holiday cakes are delicious and will impress everyone.  

makes 22 cupcakes

Ingredients:

• 1-1/2 tablespoon vinegar
• 1 ½ cups Earth Balance Soy Milk--approx 1 tablespoon will be left for the frosting (divided use)
• 2 1/8 cups organic unbleached flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 - 1/8 cups organic pure cane sugar
• 1-½ cups Earth Balance Buttery Sticks, divided use (1/2 cup melted  for the cake batter and 1 cup softened for frosting)
• 1 ¼ tsp. vanilla extract
• 1-½ tsp. peppermint extract, divided use (1/2 teaspoon for cake batter and 1 teaspoon for frosting)
• 3 cups confectioners' sugar, divided use—read frosting directions

Directions for cupcakes:

Preheat the oven to 350º.  Line cupcake pans with paper cupcake liners and set aside.

Place the vinegar in the bottom of a liquid measuring cup and fill the cup with Earth Balance Soy Milk to equal 1 ½ cups.  Important--reserve the leftover soy milk for making the frosting. Stir well and set aside (don’t worry if mixture curdles).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the Earth Balance soy milk mixture, ½ cup melted Earth Balance Buttery Sticks, vanilla, and peppermint extract. Add the wet to the dry ingredients and beat until smooth (about 2-3 minutes) using a mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with approx ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean. 

Let cool in the pans for 5 minutes, and then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Peppermint Frosting Directions:

In a large mixing bowl, using an electric mixer, cream the softened Earth Balance Buttery Sticks until fluffy, about 2-3 minutes. Add in 1 cup of the confectioners' sugar and the peppermint extract, beating until smooth. Gradually add in the remaining powered sugar with then adding enough Earth Balance Soy Milk and beat until thick and smooth.  Frost completely cooled cupcakes and if desired, garnish with natural flavored peppermint cane sugar and matching pearl candies for that “Wow” effect! 

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